Browsing Gastronomi ve Mutfak Sanatları-Bildiri Koleksiyonu by Issue Date
Now showing items 1-2 of 2
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Minimum turnover analysis in Turkish tourism sector
(Elsevier Science Bv, 2015)The main purpose of this study is to detect and analyze the minimum turnover in Turkish tourism sector regarding sociodemographic, professional, business and geography specialties of the workers. The ratio of the sum of ... -
Investigation of tourism employees' intercultural sensitivity levels in terms of various demographic variables
(Pressacademia, 2016)The aim of this study was to determine the level of intercultural sensitivity among the staff working in the tourism business and the employees of intercultural sensitivity levels according to age is to determine whether ...
